Coconut Flour Pancakes & Wild Berries

When it comes to pancakes you can play around with the recipe as much as you want and you can still get good to very good results. Either you change the flour to a gluten free one, or you add pumpkin puree, or some chia seeds, or whatever you are in the mood for, your pancakes will be extremely delicious. Don’t forget to serve them with your favorite topping.

I was telling you about the baking experience I had with the coconut flour a few weeks ago, while I was enjoying these deliciouschocolate chip cookies.The result was the same with these pancakes too: incredibly flavored with a slightly coconut aroma.

Coconut flour can be a tricky ingredient or substitute to all purpose flour, when you want to bake sophisticated cakes or more complicated recipes. All this because, usually, you’ll need to double the number of eggs needed for a regular recipe with normal flour. I don’t find this to be a problem, as I’m not a big fan of baking fancy cookies or cakes, but this is something that you should research more on if you want to start using coconut flour for most of your baking recipes.

There are, of course, lots of benefits for the coconut flour, it’s gluten free, high in protein, it’s heat stable compared with almond flour for example, goes a long way (normally you use 1/4 cup for 2 generous portions) and it enhances your recipe with a delicate coconut aroma.

Love,

Cori

Coconut Flour Pancakes & Wild Berries

Recipe Type: Breakfast/Dessert

Author: Cori Costache

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8-9

Ingredients

30 gr (1/4 cup) coconut flour

1/2 tsp backing powder

60 ml (1/4 cup) milk

1 tbsp coconut sugar

3 tbsp melted coconut oil or vegetable oil

4 eggs

running honey

wild berries

Instructions

Preheat a non stick skillet on a medium heat.

In a bowl, mix together the eggs, coconut oil and milk, until well combined. Add then the dry ingredients, coconut sugar, coconut flour and backing powder. Mix well until there are no lumps from the flour.

Add 1 small ladle or 1/2 half ladle of batter onto the hot non stick skillet. Let cook until bubbled form on the surface, for about 3-4 minutes, then flip over and cook for another 2 minutes.

Serve warm with topping of choice: I used running honey and wild berries.